A while ago when posting the recipe for rosewater and cardamom ice I was asked for the recipe the chocolate and pistachio fudge that was served with it! So here you are (finally)!

Chocolate and Pistachio Fudge

Makes 36 squares
Preparation time 10 minutes, plus cooling.

125grams/4 ½ oz butter
4 tbsp milk
300grams/10 ½ oz sifted icing sugar
100grams/3 ½ oz sifted cocoa
100grams/3 ½ oz pistachios, roughly chopped

In a large saucepan, melt the butter, taking care that it does not brown. Add the milk and heat for a further minute. Tip the icing sugar and cocoa into the pan and beat hard with a wooden spoon or a whisk over the heat until the fudge mixture bubbles slightly. The mixture should be quite thick but if it is too stiff add a little extra milk. Stir in the nuts and pour in to a greased 8 inch square cake tin. Leave to cool in the fridge until set and then cut in to squares and place in small cake cases. If you are feeling decadent, top each piece with some gold or silver leaf.